Highly accomplished, multilingual culinary professional with genuine passion and inventive finesse for cookery and presentation. A perfectionist with 30+ years diverse experience that consistently delivers service excellence and highest levels of food quality and hospitality. Able to develop strong culinary teams, and has proven expertise in cost reduction and budgeting.
Executive Chef/ OwnerCompany Name – City, State
Developed innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.
Thorough knowledge of food products, standard recipes and proper preparation. Maintained a skilled kitchen staff by properly coaching, counseling and developing employees.
Event planning expert with experience setting atmosphere, managing and arranging linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Ensured that high standards of sanitation, cleanliness and safety are maintained at all times.
2015 to 2017
Lead Cook promoted to Sous ChefCompany Name – City, State
As Sous Chef responsible for delivering high quality, delicious food. Worked to continually improve guest and employee satisfaction while maximizing the financial performance.Maintained sanitation procedures and organization of work area adhering to OSHA and Department of Health regulations
Expert incombining and preparing ingredients resulting in fine dinning dishes with artistic and vibrant presentation.
As Lead Cook, oversee food production quality for multiple events of over 2000+ attendees and kitchen operations. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
2012 to 2015
Mediterranean ChefCompany Name – City, State
Responsible for creating innovative menus and daily specials, while incorporating and maintaining the purity and spirit of Mediterranean hospitality throughout the kitchen, bar and dinning areas.
Expertly managed 40+ employees and maintained appropriate staffing levels. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues and fine dining experience. Ensured highest level of customer satisfaction consistently.
Maintained updated knowledge of local competition and restaurant industry trends.
2010 to 2012
Banquet ChefCompany Name – City, State
Creator and overseer of all buffet and banquet dishes. Offered professional, engaging and attentive service, and assuredexceptional hospitality was consistently provided.Extensive demonstrated experience in customer relations, floor planning and menu development expertise.
Coordinated with other Chefs and managers to continuously refine food, service, and atmosphere to ensure service excellence and quality dinning experience.
2008 to 2010
General ManagerCompany Name – City, State
Hired, led and directed 25+ team members on effective methods, operations and procedures in a fast-paced, high turnover restaurant.
Responsible for the continuing education and training of staff. Mentored all cooking and front line staff to ensure all safety and quality standards were adhered.Promoted a positive atmosphere and maintained highest standards of food and beverage quality.
2004 to 2008
Founder/OwnerCompany Name – City
Progressive independent consulting company specializing in working with new start up and established cafe\'s, bars and restaurants to identify and support business growth opportunities thorough promotional support, menu refinement/ development and interior design, resulting in increased revenue, customer base and experience.
1998 to 2004
Director of InvestmentsCompany Name – City
Promoted from INTERAMERICAN Greece, to branch director at INTEAMERICAN Germany within 2 years. Expert in mutual funds, insurance and real estate products. Responsible for assessing, evaluating and predicting market trends. Formulated recommendations for the improvement of production and operations and managed 28+ employees in the sale of investment instruments.
1990 to 1998
General ManagerCompany Name – City
Responsible for the education, training and development of all new cooks, with laser focus on preparation of high quality, great tasting foods. Promoted to Chef within 2 years.
As Chef, was responsible for overseeing all aspects of food service and quality. Promoted to Economic officer within 1 year and responsible for management of all food and office supplies for fleet of floating hotels. Within 2 yrs, promoted to Corporate General Manager. Successfully controlled all food and cabin supplies within the company.
1985 to 1990
CHEFCompany Name – City
Comprehensive knowledge of food led to rapidly advancing from 3rd order cook to 2nd order cook to 1st order cook. Advanced to 2nd Chief cook to Chief Cook (Executive Chef). Expertly prepared artful presentations delicious and prepared food items consistently and in compliance with recipes, portioning and best cooking practices.
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